I was hired to make a lemon cake for a co-worker’s party! She wanted lemony, so I hope I gave her lemony. (I haven’t checked work email because of full day training today and tomorrow)
Next time, I want to try adding pulverized lemon pulp to the batter…why not make it more lemony? 🙂

Lemon Cake w/ Lemon Cream Cheese Frosting
adapted from Epicurious

-2 1/2 cups cake flour, sifted
-2 1/2 tsp baking powder
-1 1/4 tsp salt
-1/2 cup + 2 T. unsalted butter, softened
-1 cup sugar
-3 large eggs, at room temp
-1 tsp vanilla
-1 cup milk, at room temp
-lemon zest from one lemon (preferably organic)

-Preheat oven to 350F. Line the bottom of a 10 inch round cake pan with parchment paper.

-Sift dry ingredients together, then add lemon zest and mix together.

-Cream butter and sugar. Add eggs, one at a time, mixing well after each addition. Then add vanilla. Add dry  flour mixture and milk in 5 additions, mixing well after each addition, beginning and ending with flour mixture.

-Bake at 350F for about 35-40 minutes , or until a cake tester/toothpick/skewer comes out clean. Cool for 5 minutes, then invert onto cooling racks after loosening the sides of the cake with a knife.

Lemon Cream Cheese Frosting
-1 stick butter, softened
-8 oz cream cheese
-2-3 cups powdered sugar
-All the juice from that lemon that you zested, plus some of the pulp, if you dare!

Cream the butter and cream cheese together until it is smooth and there are no lumps. Add 2 cups powdered sugar and all the lemon juice, and mix again. Taste it, and add more powdered sugar to taste. I prefer my frostings barely sweet.

-When the cake is completely cool, slice horizontally into two layers. Frost sides, middle, and top with frosting!

Sorry for the poor lighting..